Chef: Semi-automated spell/grammar/sanity check

2017-07-04T12:57:22Z

Semi-automated spell/grammar/sanity check

New page

{{#seo:
|title=Cacholeira Branca de Portalegre (Portalegre white sausage)
|titlemode=replace
|keywords=#fat #sausage #liver #dried #garlic #heart #meats #accompaniment #portugal #carawayseeds #starter
|hashtagrev=12032020
|description=IGP Cacholeira Branca de Portalegre is a sausage obtained principally from the fat, the liver and other organs of the Alentejo pig
}}


[[Image:Cacholeira Branca de Portalegre.jpg|300px|thumb|right|Cacholeira Branca de Portalegre]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Cacholeira Branca de Portalegre''' is a [[sausage]] obtained principally from the [[fat]], the [[liver]] and other organs of the Alentejo pig which is a Mediterranean breed. This steamed [[sausage]] consists primarily of salted [[liver]]
and other internal organs (spleen, [[heart]] and pancreas)
and soft [[fat]] from Alentejano pigs, sometimes with
crushed ungerminated [[dried]] [[garlic]] and [[caraway seeds]].
The casing is of natural dried intestine; only the small
and large intestine of pigs is used. The [[sausage]] is
horseshoe-shaped, cylindrical, twisted or tied and
measuring up to 50 cm. It is dark chestnut brown, shiny
grey and semi-hard; the case is unbroken and adheres
closely to the content. It is between 30 and 50 mm in
diameter. Cut, the [[sausage]] reveals a uniform perfectly
adhering, marbled content, and with a variety of chestnut
grey tones. It is has a unique pleasant, smooth or
delicate taste and is slightly salty. It has a pleasant
unique aroma. The [[fat]] is shiny and pearly white, of
pleasant smell and taste. The consistency varies
depending on the feed and percentage of acorns eaten by
the Alentejano pigs.

'''Geographical area''':

The taste of the product, the soil and climate required
for its production and the local, correct and consistent
methods mean that the geographical area of production
is restricted to the municipalities of Alter do Chão,
Arronches, Avis, Campo Maior, Castelo do Vide, Crato,
Elvas, Fronteira, Gavião, Marvão, Monforte, Nisa, Ponte
de Sor, Portalegre and Sousel in the district of
Portalegre in [[Portugal]].

'''Proof of origin''':

The Cacholeira Branca de Portalegre may be produced
only on authorized premises situated in the geographical
area outlined. The raw material comes from Alentejano
pigs reared extensively or semi-extensively in the open
air under hill conditions (feed based on grass and
acorns) in the Alentejo. An inspection system ensures
that the whole production process can be traced. The
fame of the cooked [[meat]] products produced in the
Portalegre area is attested by a reference in a parish
record of 1750.

'''Method of production''':

The [[fat]], [[liver]] and other internal organs obtained from
the slaughter of Alentejano pigs reared as described
above are cut in the traditional way ("miga"), seasoned,
stuffed, [[boiled]] and [[dried]], so acquiring the appearance,
colour, taste and aroma characteristic of the Cacholeira
Branca de Portalegre. Processing is carried out in a
natural environment in accordance with local, correct
and consistent practice.

'''Link''':

The region of Portalegre has its own micro-climate
providing special conditions for the production of
cooked [[meats]] (cold dry winters). Because of the
constant supply of Alentejo pork resulting from the
particular conditions under which these animals are
raised, local inhabitants developed special techniques for
preserving it and developing its particular taste either by
using very simple flavourings based on regional products
or by smoking with local wood. This gives the
Cacholeira Branca de Portalegre its special appearance,
taste and aroma and its unmistakable links with the area.

'''Gastronomy''':

[[Template:Indicação Geográfica Protegida|IGP]] Cacholeira Branca de Portalegre must be stored in a cool place where the temperature remains between 5°C and 10°C. This sausage is normally eaten as a [[starter]] or as an [[accompaniment]] to the many local dishes of the Alentejo region.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=174 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/fat|#fat]] [[Special:Search/sausage|#sausage]] [[Special:Search/liver|#liver]] [[Special:Search/dried|#dried]] [[Special:Search/garlic|#garlic]] [[Special:Search/heart|#heart]] [[Special:Search/meats|#meats]] [[Special:Search/accompaniment|#accompaniment]] [[Special:Search/portugal|#portugal]] [[Special:Search/carawayseeds|#carawayseeds]] [[Special:Search/starter|#starter]]
</code>

Cacholeira Branca de Portalegre (Portalegre white sausage) - Revision history

Chef: Semi-automated spell/grammar/sanity check